1-1/4 tsp. salt, divided

3/4 C. chopped onions

2 T. all-purpose flour

1/2 tsp. freshly ground black pepper

1 T. chopped fresh parsley

1 can (14-1/2 oz.) Italian-style stewed tomatoes

1/3 C. dry white wine

1 chicken (3-1/2 lb.), cut up

1 package (12 oz.) fresh mushrooms, sliced

1 large red bell pepper, cut into 1/2-inch-wide strips

1 tsp. dried oregano

2 T. olive oil

 

Heat oven to 400 degrees F. Remove skin from all chicken pieces except wings; trim any visible fat. Cut chicken breasts crosswise in half.2. Heat oil in large roasting pan in oven 2 minutes. Combine flour, 1 tsp. of the salt, oregano and ground pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture. Remove chicken from bag, arrange in hot oil in roasting pan; bake 20 minutes.3. Stir mushrooms, red pepper and onions into roasting pan with chicken; bake 15 minutes, stirring once.4. Add tomatoes with their liquid, wine and remaining 1/4 tsp. salt, using spoon to break up tomatoes. Bake 10 minutes more or until chicken is cooked through. Sprinkle with chopped parsley.